Breakfast Egg Bowls with Smoky Cream Sauce
Prep Time: 15 minutes
Total Time: 40 minutes
Makes 5 servings
This breakfast is better than one from the drive-up window because you get all the essentials in one bite. It’s easy to throw together using canned biscuits. The real star — the sauce — makes it a special treat.
- 1 (5-count) can refrigerator biscuits
- 5 tablespoons butter
- 5 large eggs
- 5 pieces thick-cut bacon
- Smoky Cream Sauce (recipe follows)
1. Preheat the oven to 350°F with a rack in the middle. Butter 5 cups of a muffin pan or five 7-ounce ramekins.
2. Place the biscuits on a floured surface and roll out to ⅛ to ¼ inch thick.
3. Place the biscuits in the muffin cups or ramekins, pushing the dough up the sides and slightly over the top edges.
4. Place 1 tablespoon butter in each of the cups and crack an egg into each.
5. Bake for about 25 minutes, or until the biscuits are golden brown.
6. Meanwhile, in a large skillet, cook the bacon over medium heat until crispy, about 10 minutes.
7. When the biscuits are done, remove from the pan and crumble 1 piece of bacon over each of the egg bowls.
8. Drizzle with the cream sauce and serve warm.
Tip: If using a jumbo-sized biscuit, bake in the 7-ounce ramekin or jumbo muffin pan and increase the baking time about 10 minutes.
Smoky Cream Sauce
Prep Time: 5 minutes
Total Time: 10 minutes
Makes about 1¾ cups
A sauce should complement a dish, not mask it or cover up a mistake. This sauce goes with these breakfast bowls like a saddle on a horse. The smoky cream cheese with a pinch of cayenne will give a kick-start to your morning.
- 1½ cups (12 ounces) cream cheese, softened
- 6 tablespoons milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
1. Mix all the ingredients together using a food processor or electric mixer for about 1 minute, or until thoroughly combined.
2. Pour the ingredients into a small saucepan and heat over medium-low heat, stirring constantly, until warmed through, about 5 minutes.